How to Cook Rack of Lamb 400
A rack of lamb is a beautiful thing. When roasted in the oven, the fat renders and bastes the meat, resulting in a gorgeous, golden-brown exterior and a juicy, succulent interior. Let's start?
Ingredients
- 1 Rack of lamb, Frenched (about 2 pounds)
- 1 tbsp Olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon Freshly ground black pepper
- 1/4 cup Dry white wine
- 1/4 cup Chicken broth
- 1 tbsp Dijon mustard
Instructions
- Preheat the oven to 400 degrees F.
- Season the lamb all over with salt and pepper. Heat a large skillet over medium-high heat and add the olive oil.
- When the oil is hot, add the lamb and cook for 3 to 4 minutes per side, until evenly browned.
- Transfer the lamb to a roasting rack and roast in the oven for 20 to 25 minutes, until the internal temperature reaches 125 degrees F for medium-rare.
- Meanwhile, make the sauce by adding the wine and chicken broth to the skillet you used to cook the lamb.
- Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan. Whisk in the Dijon mustard and continue cooking until the sauce has reduced by half.
- Remove the lamb from the oven and let rest for 5 minutes before slicing into chops. Serve with the sauce on the side.
- Enjoy!